Old Time Stuffing. I like turkey but my real favorite part of a traditional Thanksgiving dinner isn’t the golden brown bird of Norman Rockwell paintings. It is the sides. I love them all! But stuffing, or as you may call it, filling, is what takes center stage on my plate.
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Editor’s note: This is an updated version of an article originally posted November 2014 with better photos and additional information.
I remember as a child, sitting with a huge bowl before me and bags of Wonder Bread next to me. My mom and aunt scurried about in the kitchen prepping for the feast. It was my job, as little cousins watched or played nearby, to tear the slices of bread into small pieces. It seemed to take forever to complete this task and there were many pieces of bread that were left too large.
Making stuffing is pretty easy and nowadays I purchase bread cubes making the childhood task a memory. There is time involved in chopping the vegetables but the aroma that fills the house as they simmer in butter makes it all worth while.
Favorite stuffing recipe
This is my favorite stuffing. A recipe I found many years ago, of all places, in a grocery store sale flyer. It is buttery and filled with the sweet crunch of sautéed onions and celery. Old time stuffing is SO good!
Make it as written or put your own slant on it. I omit the sausage but you might love the sausage and want to add even more than the half-pound suggested.
I use potato bread because I think it is way, way better than using plain white. But, you be the judge. Adjust the quantity of onions and celery if you want. Same with the herbs. But, really, the stuffing is near perfect just as the recipe is written.
So, let’s get started…
How to make old time stuffing
You can skip this step by purchasing bread cubes from the grocery store. But, if those bags aren’t as readily available during other times of the year or you want to use up some day old bread, you can make your own. Make the cubes by cutting with a serrated knife or kitchen scissors.
Allow the cubes to dry by spreading them out on a sheet pan. Cover lightly with a towel and leave them over night.
How to chop an onion
If you have been cooking for ages you certainly know the safest way to chop an onion. But if you are preparing your first Thanksgiving dinner or just beginning to sharpen your cooking skills, this little how-to will make the process easier.
Begin by slicing off the top of the onion. This is opposite the root end. Slice the onion in half from the top down through the root end and peel the skins away. Lay the half onion flat onto a cutting board. With your knife horizontal to your cutting surface, make several cuts to the root end without cutting all the way through.
Next, make several cuts down through the onion half.
Finally, with your fingers curled so that your knuckles are close or even press against the side of the knife, make downward cuts. As you make each cut, scoot your hand back toward the root end. Curling your fingers protects your fingers from getting cut!
Dicing the celery
Next, wash and dry the celery. You can include some of the celery leaves if desired. Trim off the bottom white parts of the stalk. With the “trough” of the celery stalk facing upward, use the tip of the knife to cut it lengthwise into 2 or 3 thin strips.
Gather the strips into a bundle. Turn the bundle so it’s horizontal on the cutting board. Holding the bundle with your left hand if you’re right-handed or your right hand if you’re left-handed, cut the bundle crosswise across the bundle into small cubes. The closer you make the cuts, the smaller the cubes will be.
Finally, chop the fresh parsley. Be sure to wash the parsley thoroughly and dry before chopping as dirt and bacteria can be present.
Cooking the celery and onion
In a skillet, melt the butter over medium heat.
Add the celery and onions to the pan and cook until tender, about 7 minutes, stirring occasionally.
In a very large bowl, combine the bread cubes and celery mixture. Stir in the cooked sausage if using.
Add the parsley, sage, thyme, salt and pepper and toss until evenly combined.
Add enough stock or broth to moisten, tossing lightly. The amount of chicken stock will depend on how dry the bread cubes are and how moist you like your stuffing. Usually 1 1/2 to 2 cups of stock is what I use.
Spoon the stuffing into a greased or sprayed 2 1/2 to 3-quart casserole or baking pan. A shallow pan will bake quicker than a deeper dish and I find the stuffing bakes a little crisper in a shallow pan. It is up to you 🙂
Cover and bake in 325-degree F. oven 45 minutes or until heated through. Uncover last 10 minutes to crisp up and brown the top.
Old Time Stuffing Recipe
INGREDIENTS
- 24 cups bread cubes (1 1/2 lbs.) (potato bread cubes are preferred)
- 1 1/2 – 2 cups chopped celery
- 1-1 1/2 cups chopped onion
- 1 cup butter, melted
- 1/2 lb. bulk pork sausage, cook and drained (optional)
- 1/2 chopped fresh parsley
- 1/3 cup chopped fresh sage (1-2 Tbs. dried sage)
- 1/4 cup chopped fresh thyme (2-3 tsp. dried Thyme)
- 1/4 tsp salt
- 1/4 tsp. pepper
- 1 1/2 to 2 cups chicken broth
DIRECTIONS:
If you are using fresh bread rather than purchased cubes, you will want them to dry a little before proceeding. Spread the bread cubes in a single layer on baking sheets. Cover loosely with clean towels. Let stand at room temperature to dry overnight.
If you are using purchased cubes, just skip the above step.
In large skillet, cook celery and onion in butter until tender.
In a very large bowl, combine the bread cubes and celery mixture. Stir in the sausage if using, parsley, sage, thyme, salt and pepper. Add enough stock or broth to moisten, tossing lightly.
Spoon stuffing into a 2 1/2 to 3-quart casserole.
Cover and bake in 325-degree F. oven 45 minutes or until heated through. Uncover last 10 minutes to crisp up and brown the top.
Makes 12-16 servings
Some more Thanksgiving side dish suggestions…
Sauteed Apples
Baked Sweet Potatoes
Sweet Honey Cornbread
Thanksgiving dessert suggestions you might like…
Classic Pumpkin Pie
Thanksgiving Bundt Cake
Chocolate Pecan Pie
Jewish Apple Cake
Count Your Blessings Journal
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